Prep Time: 30 Minutes
Yields: 6 Servings

This recipe comes from Ruth Levy Longman, a schoolteacher from Franklin, La., who loved to eat at Pascal’s Manale. Many years ago, she created this dish based on the restaurant’s famous dish.

4 dozen (21–25 count) shrimp, head-on
½ pound butter
¼ cup olive oil
4 cloves garlic, minced
1/3 cup Worcestershire sauce
Louisiana hot sauce to taste
1 tsp paprika
2 tsps salt
cracked black pepper to taste
¼ cup chopped parsley

Preheat oven to 350°F. Place shrimp in a large baking pan with a 1-inch lip. In a 15-inch cast iron skillet, melt butter over medium-high heat. Add olive oil. Once olive oil is hot, blend in garlic, Worcestershire, hot sauce, paprika, salt and pepper. Sauté 1–2 minutes. Sprinkle in parsley and sauté 1 additional minute. Pour garlic sauce over shrimp and bake 10–12 minutes, turning shrimp occasionally. Pour shrimp and sauce into a large ceramic serving bowl, and serve warm with French bread.


print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295